BBQ Chicken Wraps with Fresh Coleslaw (Print-Friendly Version)
Cooked shredded chicken and quick coleslaw fill four flour tortillas. Dress the cabbage shortly before rolling and leave clear borders so the wrap can close. Warm chicken and cold slaw can be served together, but a long wait after assembly softens both the cabbage and tortilla.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Components
01 -
2 cups cooked shredded chicken
02 -
1/2 cup BBQ sauce
03 -
2 cups coleslaw mix (shredded cabbage and carrots)
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1/4 cup mayonnaise
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1 tablespoon apple cider vinegar
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1 teaspoon granulated sugar
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Salt and freshly ground black pepper to taste
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4 large flour tortillas
# How to Make It:
01 -
Toss safely cooked shredded chicken with barbecue sauce;
02 -
serve it cold from proper refrigeration or, if reheating leftovers, heat it to 165°F before assembly.
03 -
Whisk mayonnaise, cider vinegar, sugar, salt and pepper, then fold into the slaw mix close to serving and leave behind any pooled liquid.
04 -
Warm tortillas only as needed for flexibility, divide chicken and slaw without overfilling, fold the sides in and roll with the seam underneath. Serve immediately or briefly toast seam-side down in a dry skillet for about 1–2 minutes per side as a surface finish, not as the reheating step for cold chicken.
# Extra Suggestions:
01 -
Two cups chicken and two cups slaw mix give about half a cup of each per wrap before sauce and dressing.